Some might say that the best gifts are homemade. During this class, guests will learn to make beautiful and delicious gifts from the kitchen using seasonal ingredients from our farm along with other easily accessible ingredients from local markets. This class will include simple preserving techniques and will also cover packaging your gifts attractively in time for the holidays.

Previous classes have included gifts such as:
Cashew-Curry Brittle
Caramel Sauce
Hot Fudge Sauce
English Toffee
Apple Chutney
Preserved Lemons
Granola with Turmeric and Coconut

*Children ages 10-17 may register and attend with an adult also registered for the class.*

Class Details

Hands-on edible gift making class 10am-1pm, $175 Includes a light lunch, SCS logo apron, recipes and small gifts to take home, 14 person max.

All general cooking class sales are final and non-refundable 10 days before the scheduled class for purchases of 4 people or less, and 30 days before the day of the class for purchases of 5 or more guests. If you are within the above stated windows of time, reservations cannot be canceled or rescheduled. We recommend travel insurance as we cannot make refunds for cancellations due to medical, family or business emergencies or other unexpected events. You can always transfer your reservation to another person.
Payments for classes cancelled more than 10 days (4 or less people) and 30 days (5 or more people) before the scheduled class may be applied to a future class or may be refunded.

*If a particular class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will receive a full refund or you may select a future class to attend.*

About Chef Sasha

Sasha is a professionally trained pastry chef and adventurous home cook, who focuses on the seasons to create locally inspired dishes. She supplemented her income while in college by working in restaurants on the savory side, and was inspired to attend the Professional Pastry program at Tante Marie’s Cooking School in San Francisco. She’s been immersed in the Bay Area restaurant scene ever since, working at Bay Wolf, Garibaldi’s, Café Rouge, and others. Always at home in the classroom, she returned to her alma mater where she was the instructor for the Professional Pastry program for several years. The act of cooking brings her joy, be it choosing produce at its peak, imagining how both sweet and savory ingredients will complement each other, or knowing how good food brings us together and nurtures great conversation and living.

About Chef Frances

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.